Our Date Night classes are one part cooking class, one part happy hour, and the perfect alternative to restaurant reservations. Designed with couples in mind, we'll have you laughing, cooking, and creating together. These classes are less cooking-intensive than our other offerings, giving you plenty of time to mix and mingle while preparing dinner.
What You'll Learn
By the end of the class, you will:
- Know how to mix and knead pasta dough from scratch
- Understand how to use a pasta machine to roll pasta sheets and make ribbon pasta
- Be able to prepare a variety of classic pasta sauces
About This Class
Channel your inner Nonna and make perfect pasta!
In this class, you and your date will get hands-on experience making pasta dough from scratch, rolling it into sheets and cutting it into fresh noodles. Learn firsthand how to attain the gorgeous, silky and decadent texture of fresh pasta, and how simple it is to prepare. We’ll also make a few classic sauces, plus salad and dessert, to accompany your pasta – Bada-Bing!
Menu
Details
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Eric Lundy
A native Californian with a Midwest upbringing, Eric spent several years as creative director for a premier event/catering company in Detroit and a manager for a Michelin-starred restaurant and specialty food shop in Manhattan. A graduate of San Francisco Cooking School and Francophile who knows how recipes work, Eric is a freelance recipe tester, developer, and food stylist. He’s also a consultant for local food businesses, personal/event chef, and culinary instructor who makes a great drink and throws remarkable dinner parties. When his apron’s off, you can find him cooking, hiking, biking, eating out, entertaining, and exploring great food and wine regions around the globe.
Margie Kriebel
After earning a professional culinary certificate from San Francisco Cooking School, Margie founded Local Flavor, a personal chef company providing small event catering services, in-home cooking classes, and recipe testing & development. When she is not in the kitchen cooking, she can be found with local farmers, ranchers, and fisherman learning about their craft and products or cultivating her backyard vegetable and fruit garden. In addition to teaching cooking classes, Margie also helps in the vegetable garden at the local homeless shelter.
Emily McFarren
Josh Liebeskind
Eric Lundy
A native Californian with a Midwest upbringing, Eric spent several years as creative director for a premier event/catering company in Detroit and a manager for a Michelin-starred restaurant and specialty food shop in Manhattan. A graduate of San Francisco Cooking School and Francophile who knows how recipes work, Eric is a freelance recipe tester, developer, and food stylist. He’s also a consultant for local food businesses, personal/event chef, and culinary instructor who makes a great drink and throws remarkable dinner parties. When his apron’s off, you can find him cooking, hiking, biking, eating out, entertaining, and exploring great food and wine regions around the globe.
Christine Gallary
After graduating from Le Cordon Bleu in Paris, France, Christine moved to Boston to test recipes at Cook’s Illustrated / America’s Test Kitchen, to teach children how to cook, and to work for Chef Barbara Lynch at her newly opened demonstration kitchen, Stir. Upon a return to California, Christine became a food editor in the test kitchen at CHOW.com. She is now the food editor at The Kitchn and loves the process of cooking as much as she enjoys eating the finished product.
Eric Lundy
A native Californian with a Midwest upbringing, Eric spent several years as creative director for a premier event/catering company in Detroit and a manager for a Michelin-starred restaurant and specialty food shop in Manhattan. A graduate of San Francisco Cooking School and Francophile who knows how recipes work, Eric is a freelance recipe tester, developer, and food stylist. He’s also a consultant for local food businesses, personal/event chef, and culinary instructor who makes a great drink and throws remarkable dinner parties. When his apron’s off, you can find him cooking, hiking, biking, eating out, entertaining, and exploring great food and wine regions around the globe.
Sean Chow
Born and raised in the Bay Area, Sean Chow has spent over a decade working as a startup consultant and social entrepreneur. While attending SF Cooking School, Sean’s passion for food and social impact inspired him to found Oakland Bloom, a nonprofit food business training program that helps refugee and immigrant chefs in Oakland start their own food businesses. He’s also worked as a cook for Bay Area favorites like Nopalito, Hawker Fare, and Pizzaiolo. As a self-proclaimed workaholic, when Sean isn’t cooking, he actively works on various business and community-based projects in Oakland, including opening a new bar and restaurant in Old Oakland as its Executive Chef and Co-Owner.